Gobi ka paratta (Cauliflower Paratta)

Serves 4 persons

Ingredients
For the dough
Atta (wheat flour) 200g
Water
Salt
Oil 1 tb sp

Filling
Cauliflower
Ginger grated 1tb sp
Garlic grated 2 pearls
Chilli powder 1tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Salt to taste

Method:
Take the atta in a big bowl. Add required amount of salt, 1 tb sp of oil and mix well.
Add water and knead into a dough.Keep aside for 15 minutes.
Mix all the ingredients of the filling and required amount of salt and setaside.
Take a  big lemon sized dough ball and roll out into thick small roti. Spread  1/2 tsp of ghee in the roti and keep 1 tbsp of filling. Seal it carefully by bringing together all the corners.
Press it gently into a disc.
Take some dry flour and press the disc in it and roll it again in a thick paratta.
Take a pan, cook the paratta on both  sides. Apply ghee on both the sides. Cook it till brown crescents are visible.
Serve hot with curd and pickle.
Note: Add salt to the filling only at the time of making  paratta.
Take good enough of dough so that the filling doesnot leak.

Methi Roti (Fenugreek leaves roti)

Ingredients:
Methi leaves (Fenugreek leaves) 50g
Ginger grated 1tbsp
Garlic grated 1 tb sp (optional)
Atta (Wheat flour) 200g
Chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Salt to taste
Water
Oil or ghee

Method
Mix all the ingredients in a big bowl except water.
Add the water and prepare the dough.
Keep it aside for 15 minutes.
Take small lemon sized ball and roll it out into rotis.
Take a pan and put the roti on it. Let it get cooked on both sides. Apply oil or ghee on both the sides.
Serve hot with some curries or with Raita.